Food · Fermented foods
Pan-kōbo (Baker's Yeast)
パン酵母 (Pan-kōbo)
Also known as: Pan-kōbo, Baker's yeast, Saccharomyces cerevisiae, ドライイースト, パン酵母
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| Category | Food |
|---|---|
| Japanese labeling name | パン酵母 乾燥 |
| Common Japanese notations | パン酵母, ドライイースト, 酵母 |
| Origin | Saccharomyces cerevisiae baker's yeast; principal modern production by Oriental Yeast (Toa Yakuhin), Nisshin Foods, and imports (Saf-instant from France); foundational ingredient for bread industry |
| Typical functions | Volume bread production — household and industrial baking, Pizza dough and other yeasted-bread applications |
| Regulatory status in Japan | Standard food labeling. Not a designated allergen but yeast-allergy considerations exist for sensitive consumers. |
Pan-kōbo (パン酵母) — baker's yeast (Saccharomyces cerevisiae) — is the foundational ingredient for the Japanese bread industry. Oriental Yeast and Nisshin Foods are major domestic producers.
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Classification
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Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Dry yeast retail packs (household)
- Industrial fresh yeast supply (commercial bakery)
- Instant dry yeast retail
Ingredient profile
Saccharomyces cerevisiae baker's yeast.
OEM applications
Volume bread production.
Pizza dough.
For OEM: dry yeast retail OEM, industrial fresh yeast supply, instant yeast retail.
Regulatory classification in Japan
Standard food labeling. Not a designated allergen.
Regulatory classification in other markets
| EU | Major established global yeast trade. |
|---|---|
| USA | Major US yeast industry. |
| China | Major global trade. |
| Korea | Established trade. |
Market reference formulations
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Quick answers
- What is Pan-kōbo (Baker's Yeast)?
- Pan-kōbo (パン酵母) — baker's yeast (Saccharomyces cerevisiae) — is the foundational ingredient for the Japanese bread industry. Oriental Yeast and Nisshin Foods are major domestic producers.
- What is the regulatory status of Pan-kōbo (Baker's Yeast) in Japan?
- Standard food labeling. Not a designated allergen but yeast-allergy considerations exist for sensitive consumers.
- What products typically use Pan-kōbo (Baker's Yeast)?
- Dry yeast retail packs (household) / Industrial fresh yeast supply (commercial bakery) / Instant dry yeast retail
- Where does Pan-kōbo (Baker's Yeast) come from?
- Saccharomyces cerevisiae baker's yeast; principal modern production by Oriental Yeast (Toa Yakuhin), Nisshin Foods, and imports (Saf-instant from France); foundational ingredient for bread industry
- What is the INCI / JSCI labeling name for Pan-kōbo (Baker's Yeast)?
- JSCI: パン酵母 乾燥
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — パン酵母 乾燥
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.